Banoffee Cheesecake

TO PREPARE THE BANOFFEE CHEESECAKE:
Line a 17 – 18cm (7″) tin with foil. Make sure that the foil overlaps the edges of the tin.
Melt 75g (3oz) of butter in a saucepan and stir in the biscuit crumb.
Spread the crumb mixture over the base of the tin and press down with the back of a spoon.
Leave to chill in the fridge.
Place 40g butter, 100g soft brown sugar and 400ml condensed milk in a saucepan and cook over a gentle heat, stirring constantly, until the mixture comes to the boil.
Reduce the heat and cook for 4 – 5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan.
Pour the topping over the biscuit base and leave to cool.
Once cool, cover with a layer of sliced bananas.
Using an electric hand whisk, mix some Green’s cheesecake mix into 235ml (8fl. oz) of milk for 3 minutes until thick and creamy.
Spread the creamy mix on top of the sliced bananas.
Place the whole thing in a refrigerator for 45 minutes to set.
Before serving, decorate the top with sliced bananas, whipped cream and chocolate shavings.